Description

Pumpkin Cheesecake Cookies offer a delightful fusion of autumn flavors, featuring a soft, spiced cookie exterior with a creamy cheesecake filling. These cookies are an irresistible treat for cozy gatherings or as a sweet indulgence with your favorite beverage. The combination of pumpkin puree and warm spices creates an inviting aroma that fills your kitchen, making them a must-bake this fall season.

Ingredients

Scale

2 cups all-purpose flour
1 cup pumpkin puree
1 cup brown sugar
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup powdered sugar (for filling)
1 tsp vanilla extract (for filling)
Chopped pecans or walnuts for topping (optional)

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, cream together brown sugar and butter until light and fluffy. Mix in pumpkin puree and vanilla extract.
Gradually combine dry ingredients into the wet mixture until just combined.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Drop tablespoon-sized cookie dough onto prepared sheets. Indent each ball and fill with cheesecake mixture; cover with more cookie dough.
Bake for 12-15 minutes until edges are golden but centers are slightly underbaked. Cool on sheets before transferring to wire racks.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 120
Sugar: 8g
Sodium: 95mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: For added texture, mix in chocolate chips or nuts into the cookie dough. Substitute cream cheese with mascarpone for a different flavor profile. Store leftover cookies in an airtight container at room temperature for up to five days.